SAMBAR WITH HOMEMADE MASALA
While pursuing my engineering we used to hangout at connaught place for two reasons ,one of them was movie in Odian another was south indian treat at madras hotel,now it has been closed though I still memorise the taste and aroma of the sambar they used to prepare. It was really awesome.So I tried my hands for making sambar with homemade masala ,believe me result was really fantastic . I succeeded in achieving that taste,flavour and aroma very near to the original one.so here is a recipe which everyone should try at least once.....
INGREDIENTS
SAMBAR MASALA
Channa Dal(soaked for two or three hour) 1cup
Dried coriander seeds 1/2 cup
Dried coconut powder 1 cup
Or
Fresh grated coconut half
Dried whole red chili 5or 6
Asfoetida (hing) 2or 3 pinch
Whole methi seeds(fenugreek seed) just 8 or 9
Cumin seeds 1 tea spoon
Kari leaves 7or 8
Oil 2 or 3 table spoon
PREPARATION
Once this masala is ready keep it aside to get it cool .once it is cool enough then grinned it properly
you can also add water to make a fine paste of it. you can store this by freezing it and can be used again.
(TIP: don't over fry fenugreek seeds otherwise it will give bitter taste)
SAMBAR
Arhar Dal (tur dal) 1 cup
Home made sambar masala 1 cup
Kari leaves 7 or 8
Mustard seeds (black) just a pinch
Asfoetida(hing) just a pinch
Turmeric powder 1 tea spoon
Red chili powder 1 tea spoon
Red chili dried (whole) 1 or 2
Pumpkin 1/2 lb
Small egg plant 3 or 4
Bottle gourd 1/2 lb
drumstick (optional) 2 or 3 stick
Red Onion (big) just 1
salt according to taste
Tamarind (soaked for 2 or 3 hours) 1cup
Oil 4or 5 table spoon
Water 3 to 4 cup
PREPARATION
Soak the tur dal for half an hour. now cook it in the open pan by adding water, salt ,turmeric powder,little oil in it.once it is cooked keep it aside. now take a pan add oil and heat it ,once it is hot add hing and onion in the pan and saute the onion ,once onions are done add all the cut vegetables then add red chili powder,salt in it.let the vegetable to cook .once all the vegetables are cooked add homemade masala in to this.Mix them very well.now add the cooked dal. keep mixing it properly now add strained tamarind paste in to the sambar.let it be on the heat for a while ,so every thing will be blend together very well
For the final touch make the tadka .for this you have to heat the oil very much. once the oil is very hot add hing powder,mustard seeds ,Kari leaves and dried whole chili. fry it very well and add it in to the sambar from the top.your sambar is ready to serve with idly,dosa or anything....
.........................................................................................................................................................
GULABJAMUN WITH RABRI
As we all Indians have sweet mouth so do i, i love the gulabjamun(kala jamun) with rabri some people like this with curd too but with like it with rabri or as is .actually gulabjamun originated from Afghanistan as I read in wiki but for me it is typically Indian more.......
Ingredients:
FOR GULAB JAMUN
mava (khoa) :1lb
paneer(home made) :1 lb
maida(all purpose flour) : 4 table spoon
saffron :16-20 threads
baking soda :just a pinch
milk(warm) :1 cup(optional)
sugar ;2 tablespoon
desi ghee or oil for frying
FOR SYRUP
sugar :3 cups
water : 3 cup
FOR RABRI
milk (full cream) :2 liters
condensed milk (sweetened) : one pack
saffron :few threads
sugar :1 cup(optional)
SUGAR SYRUP
add water and sugar together heat hem and put some saffron threads. it is no needed o make tar for sugar syrup it is ready when sugar is melted properly in to the water properly.
GULAB JAMUN (KALA JAM)
first of all just keep the khoya in room temperature so it will be easy to mi, then take the home madepaneer and mix khoya baking soda, maida all together and make the very soft dough as possible you can use milk to knead the dough very soft
it should be as soft as you can make balls of the dough with no cracks. now divide this dough in to two parts as 1/4 th and 3/4 portion. keep the big part now take small part and add sugar in to it ,this is we are doing because when we fry the gulabjamun sugar inside i will caramelized and will give sugary brown color to it . and now make 14-16 small ball by inserting saffron in each ball. now make same no of ball of bigger portion. now slowly insert small ball in to the bigger and give a shape of your choice (long or circular)I like the cicular one .for frying the the ghee should not be much heated as it should be like when we put ball into it, they should settle in a base and should come up with time.
(TIP: don't touch the ball during frying instead just try to mix the ghee from the side hence your balls will not broke)
for making gulabjamun you can fry till the golden color came, having bong blood i like kala jam for that once the balls have golden color take them out and then insert them into ghee again
and fry ill it gets dark brown color.
Insert these balls into sugar syrup let it be in it for three o four hours if you are making kalajam cause it takes time to swallow the syrup into ball and for the gulabjamun this process will complete in half an hour . during this keep the pot on low heat and keep it covered.
RABRI
Add milk and condensed milk together and keep it on medium heat till i coverts into semisolid state add sugar if it needed or otherwise i is fine without that. keeo i in fridge for three to four hours.
(serve hot with chilled rabri op on it)
While pursuing my engineering we used to hangout at connaught place for two reasons ,one of them was movie in Odian another was south indian treat at madras hotel,now it has been closed though I still memorise the taste and aroma of the sambar they used to prepare. It was really awesome.So I tried my hands for making sambar with homemade masala ,believe me result was really fantastic . I succeeded in achieving that taste,flavour and aroma very near to the original one.so here is a recipe which everyone should try at least once.....
INGREDIENTS
SAMBAR MASALA
Channa Dal(soaked for two or three hour) 1cup
Dried coriander seeds 1/2 cup
Dried coconut powder 1 cup
Or
Fresh grated coconut half
Dried whole red chili 5or 6
Asfoetida (hing) 2or 3 pinch
Whole methi seeds(fenugreek seed) just 8 or 9
Cumin seeds 1 tea spoon
Kari leaves 7or 8
Oil 2 or 3 table spoon
PREPARATION
Once this masala is ready keep it aside to get it cool .once it is cool enough then grinned it properly
you can also add water to make a fine paste of it. you can store this by freezing it and can be used again.
(TIP: don't over fry fenugreek seeds otherwise it will give bitter taste)
SAMBAR
Arhar Dal (tur dal) 1 cup
Home made sambar masala 1 cup
Kari leaves 7 or 8
Mustard seeds (black) just a pinch
Asfoetida(hing) just a pinch
Turmeric powder 1 tea spoon
Red chili powder 1 tea spoon
Red chili dried (whole) 1 or 2
Pumpkin 1/2 lb
Small egg plant 3 or 4
Bottle gourd 1/2 lb
drumstick (optional) 2 or 3 stick
Red Onion (big) just 1
salt according to taste
Tamarind (soaked for 2 or 3 hours) 1cup
Oil 4or 5 table spoon
Water 3 to 4 cup
PREPARATION
Soak the tur dal for half an hour. now cook it in the open pan by adding water, salt ,turmeric powder,little oil in it.once it is cooked keep it aside. now take a pan add oil and heat it ,once it is hot add hing and onion in the pan and saute the onion ,once onions are done add all the cut vegetables then add red chili powder,salt in it.let the vegetable to cook .once all the vegetables are cooked add homemade masala in to this.Mix them very well.now add the cooked dal. keep mixing it properly now add strained tamarind paste in to the sambar.let it be on the heat for a while ,so every thing will be blend together very well
For the final touch make the tadka .for this you have to heat the oil very much. once the oil is very hot add hing powder,mustard seeds ,Kari leaves and dried whole chili. fry it very well and add it in to the sambar from the top.your sambar is ready to serve with idly,dosa or anything....
No comments:
Post a Comment